Walnut and Fig Baguette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 6 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spelled flour, liht, fine
- 300 ml water, cold
- 0.25 ¼ cube fresh yeast
- 1 pinch (s) sugar
- 2 teaspoons salt
- 80 g walnuts, chopped
- 4 fig (s), dried, soft, chopped
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Make a dough from spelled flour, water, yeast, sugar, salt, walnuts and figs.
- Tip: I do this in the bread maker. Add the ingredients in the following order: water, yeast, sugar, flour, salt, walnuts, figs. Just knead the dough, then let it rise in the refrigerator for about six hours.
- Then tip the dough onto a floured work surface and cut in half. Do not knead the dough any more, but lightly flour it. Then place the halves on an oiled baguette tray, lengthening them a little and twisting them together.
- Bake the baguettes in the interval steamer for 30 minutes. Initially at 220 ° C, after 10 minutes reduce the temperature to 200 ° C. If there is no steamer available, bake the baguettes on top / bottom heat at the specified temperatures with a bowl of water on the bottom of the oven.
- The baguettes can be frozen whole and baked in the interval steam cooker at 200 ° C for 10 minutes. They`ll be like fresh.
- They go perfectly with all types of cheese.
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